Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
With the advent of summer comes much warmer weather and hotter temperatures. We don't always want to chain ourselves to the stove cooking heavy meals. We desire things which are quicker and easier to make and much lighter to eat.
That is the way it is for me anyways. I don't want to be heating up my kitchen if I can help it and I want to spend more of my time outdoors doing things rather than chaining myself to a hot stove.
This is also the time of year that we begin to be able to enjoy fresh local produce. It is a bit early yet, but in the summer time we want to be taking advantage of all of the fresh local produce that we can.
Lettuce and greens, peas, beans, tomatoes, fruits and berries, corn, beetroot, carrots, etc. I like to enjoy as much of it as I can while it is available locally and in abundance!
I grill a lot in the summer months. I don't have an outdoor grill anymore but I have a very reliable indoor grill. Mine is a Cuisinart Griddler. It is quite ample for my purposes.
I had one of these in the UK that I used all the time. It has flat plates and grill plates and I bought the waffle plates for mine as well. I am prepared for anything and everything! It was one of the things I thought to replace when I went to set up my kitchen here in Canada.
I use the grill plates most of the time. They clean really easily, go in the dishwasher, and the machine itself does a wonderful job of grilling.
One of my favorite salads is the Caesar Salad. It is a popular salad that was invented in Tijuana Mexico in the 1920's by an Italian Chef, Caesar Cardini.
Generally speaking it is composed of fresh green romaine lettuce leaves, and a tangy garlicky dressing made from pounded anchovies, Dijon mustard, garlic, Worcestershire Sauce and Lemon juice. Rich and creamy.
It is most often served topped with crisp garlic croutons, crisp bacon, and shavings of Parmesan cheese.
One of my favorite versions is the Grilled Chicken Caesar Salad, but it is really difficult to find a place that does a really nice one. I don't know why. How hard can it be?
Apparently it must be quite difficult for many places because I have always had a hard time finding on that I really enjoy. The ones I enjoy the most are the ones I make myself.
Anyways, today's recipe is for a delicious hot sandwich based on the idea of a Grilled chicken Caesar Salad, with a toasted artisanal garlic bread base, topped with a Caesar dressing, crisp streaky bacon, grilled Caesar marinated chicken breast cutlets, Caesar dressed sweet romaine lettuce, crisp croutons (optional) and shavings of good Parmesan cheese over top.
A wedge of lemon on the side to drizzle really enhances the tastiness of this fabulous open-faced, fork & knife, sandwich.
WHAT YOU NEED TO MAKE GRILLED CHICKEN CAESAR SANDWICH
Very simple ingredients actually. But you know me. I love simple things best of all! Because everything is so simple you will want to use the best of each ingredient that you can afford.
For the Caesar Chicken and Marinade:
- 1/4 cup your favorite brand of creamy Caesar Salad dressing
- 1 1/2 TBS light olive oil
- 1 1/2 TBS Dijon mustard
- 3 cloves garlic, peeled and minced
- 2 boneless, skinless chicken breasts, cut horizontally into cutlets
For the sandwich:
- 2 (1/2 inch thick) slices of a good artisanal sour dough bread cut on the diagonal
- 4 slices of streaky bacon, cooked until crisp
- softened butter
- 2 cups of chopped romaine lettuce
- 3 TBS your favorite creamy Caesar salad dressing divided
- shaved parmesan cheese
- crisp garlic croutons (optional)
- lemon wedges to serve
There are a multitude of very good quality Caesar salad dressings out there these days. You want a creamy one, not a vinaigrette. Of course you can make your own. You can find a really tasty and reliable recipe on this blog, Once Upon a Chef.
Romaine lettuce is the only lettuce to use for a Caesar. My mother would never eat anything but Iceberg Lettuce. You could not get her to even try anything else. If it wasn't iceberg she wasn't having it! That is the only lettuce we grew up with.
Imagine my joy at growing up and discovering the wealth of lettuce options that are available out there. One thing I really miss here in Canada is Baby Gem lettuces. It might be available in larger urban centers, but it is just not available here where I live. It makes a great substitute for Romaine or Cos lettuce.
This is the bread that I used for the base of my sandwiches. I cut it into 1/2 inch thick slices on the diagonal. It toasts really well and has a lovely flavor and a sturdy enough crumb to stand up to this sandwich!
I used PC Free From chicken breasts, that have not been fed antibiotics and also PC Free From streaky smoked bacon. In the UK I would use dry cured streaky smoked bacon. (Something else that I miss from the UK! It is bound to happen!)
Croutons are not really necessary due to the bread base, but I recognize that some people just like to have crispy croutons on top of their salad! If that is you, I say go for it!!
HOW TO MAKE A GRILLED CHICKEN CAESAR SANDWICH (FOR TWO)
This is really simple and other than the marinating time for the chicken goes together very quickly. Especially if you have all of the elements assembled and ready to go!
In a container large enough to hold the chicken, whisk together the Caesar salad dressing, olive oil, Dijon mustard and minced garlic for the chicken marinade. Add the chicken breast cutlets, turning to coat them completely in the marinade. Cover and chill in the refrigerator for 6 to 8 hours, or overnight.
When you are ready to cook the sandwiches, slice your bread diagonally into 2 1/2 inch thick slabs. Put your lettuce into a bowl. Cook your bacon and keep warm.
Remove your chicken from the marinade, discarding any marinade left in the dish. Cook your chicken cutlets on a hot grill for about two minutes per side, until golden and cooked through. Keep warm.
Toast your bread slices, lightly buttering them if desired. (I used a garlic loaf. Alternately you can rub the toasted sides with a clove of garlic to infuse flavor.) Place on two serving plates. Divide 1 TBS of the Caesar salad dressing between the two slices and spread it over top of the bread.
Top each slice of bread with two slices of crisp bacon. Place two chicken cutlets on top of the bacon on each sandwich.
Toss your lettuce with the remaining salad dressing and pile lightly on top of the chicken cutlets. Shave some Parmesan over top and serve immediately with lemon wedges for squeezing.
This was a beautiful combination of savory, tangy, salty, crispy, garlicky, deliciousness. I found it to be very filling. The toasted bread did absorb some of the juices from the bacon and the grilled chicken but not overly so. When eaten soon after assembling, it was still quite crisp.
The chicken was moist and tender and had beautiful flavor and well, bacon . . . who doesn't like bacon! The dressed lettuce worked beautifully on top! Don't forget the Parmesan shavings and the lemon for squeezing!
I really quite enjoyed this! It made the perfect light supper!
Some other knife and fork sandwiches in The English Kitchen that you might enjoy are:
SOUTHWESTERN CHICKEN MELT - Chunky cooked chicken mixed with some mayo, taco seasoning, lime juice, green tabasco, plenty of jack cheese and spring onions. Piled onto some toasted bread and grilled until everything melts into hot and spicy melty deliciousness!
HOT YORKSHIRE PUDDING SANDWICHES - Hot roast beef sandwiched together between two crispy Yorkshire puddings, with gravy ladled inside and over top. Served with chips and veg, this is a delicious dinner that everyone will love, Love, LOVE!
Grilled Chicken Caesar Sandwich
Yield: 2
Prep time: 6 HourCook time: 20 MinTotal time: 6 H & 20 M
All the best things you like about a Grilled Chicken Caesar Salad in the shape of a delicious open face sandwich! You will need to marinate the chicken for several hours prior to cooking so bear that in mind when planning!
Ingredients
For the Caesar Chicken and Marinade:
- 1/4 cup your favorite brand of creamy Caesar Salad dressing
- 1 1/2 TBS light olive oil
- 1 1/2 TBS Dijon mustard
- 3 cloves garlic, peeled and minced
- 2 boneless, skinless chicken breasts, cut horizontally into cutlets
For the sandwich:
- 2 (1/2 inch thick) slices of a good artisanal sour dough bread cut on the diagonal
- 4 slices of streaky bacon, cooked until crisp
- softened butter
- 2 cups of chopped romaine lettuce
- 3 TBS your favorite creamy Caesar salad dressing divided
- shaved parmesan cheese
- crisp garlic croutons (optional)
- lemon wedges to serve
Instructions
- In a container large enough to hold the chicken, whisk together the Caesar salad dressing, olive oil, Dijon mustard and minced garlic for the chicken marinade. Add the chicken breast cutlets, turning to coat them completely in the marinade. Cover and chill in the refrigerator for 6 to 8 hours, or overnight.
- When you are ready to cook the sandwiches, slice your bread diagonally into 2 1/2 inch thick slabs. Put your lettuce into a bowl. Cook your bacon and keep warm.
- Remove your chicken from the marinade, discarding any marinade left in the dish. Cook your chicken cutlets on a hot grill for about two minutes per side, until golden and cooked through. Keep warm.
- Toast your bread slices, lightly buttering them if desired. (I used a garlic loaf. Alternately you can rub the toasted sides with a clove of garlic to infuse flavor.) Place on two serving plates. Divide 1 TBS of the Caesar salad dressing between the two slices and spread it over top of the bread.
- Top each slice of bread with two slices of crisp bacon. Place two chicken cutlets on top of the bacon on each sandwich.
- Toss your lettuce with the remaining salad dressing and pile lightly on top of the chicken cutlets. Shave some Parmesan over top and serve immediately with lemon wedges for squeezing.
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I wanted to share another one of my classic recipes this morning. You can't get much more classic than a basic Victoria Sandwich Cake. And, I have to say, you don't get much more classic than by using Mary Berry's Recipe.
The original recipe is one I have adapted from her "Ultimate Cake Book." This was one of the very first books I bought when I moved over to the UK. I adore the Cherry Almond Cake recipe in it. It is quite simply fabulous!
This cake is always my go-to cake when I am craving a cake to enjoy on any occasion. Generally speaking, I will bake at least one of these every week. (Don't judge me, I love this cake!)
It is simple to throw together, moist, and delicious. And lets face it, when it comes to cake success, you don't get much better than Mary Berry.
It uses the all-in-one method. By that I mean all of the cake ingredients get measured into a bowl and beaten together. Its that simple! You don't get much simpler.
Well, I suppose you could use a cake mix, but let me tell you right now. A cake mix wouldn't even begin to touch this cake when it comes to texture and flavour. From scratch is always infinitely better. Trust me on this!!
The most concise way of baking has always been to bake by weight. By that I mean weighing out the ingredients. I have included both measures of course, so don't fear. You can also do this cake by cups, etc.
I started baking by weight when I moved over to the UK however, and I have to say it is now my preferred method of baking. It is so much more accurate. I will never again want to be in a kitchen without a set of kitchen scales.
For this cake everything is in equal measures. Flour. Sugar. Butter. Eggs. All the same weight. Knowing this means that you can bake this cake any size you require. Just make sure everything is weighed out to the same weight.
I have given measurements for 6-inch, 7-inch and 8-inch sizes. It is a two layer cake. Often if I am just making it to have a cake to enjoy with a cup of tea I will make the 7-inch one.
Another thing I really love about this cake is its simplicity. I enjoy it filled with jam, usually a red jam. Strawberry is my favourite, but raspberry is also very, very good.
My mother always filled our cakes with jam. With jam in the middle a
cake needs no other adornment. Especially if you use really good jam.
And I always do.
My father always loved cake with jam in the middle and it was something we all enjoyed. My jam of choice has always been Bonne Maman. It just has the nicest consistency and the right amount of fruitiness!
The topping is also very simple. Dusted with caster sugar. Caster sugar is a finer grain of granulated sugar. I is used in baking because it melts quickly into batters, etc. Have you ever seen a cake which looks a bit speckled on top?
Its very easy to make your own caster sugar. Simply pop regular granulated sugar into a good food processor and blitz it for 30 seconds or so to grind it down. Easy peasy lemon squeasy.
In the summer months, or for really special occasions such as a tea party, this cake is fabulous simply filled with whipped cream and berries. Strawberries or raspberries are both excellent choices.
Of course if you have chosen to fill it with whipped cream and fruit, you will need to eat it on the same day. This goes without saying.
It is also excellent with a layer of vanilla butter cream added to the filling. Simply make your favourite buttercream recipe and spread a layer of it on the bottom layer and then top with the jam, placing the other layer on top.
I have to say this is a real favourite of mine. You can make a simple butter cream icing by beating 3 TBS of softened butter together with 1 TBS cream or milk and about 2 cups (260g) of icing sugar. Simple. You can add a few drops of vanilla if you wish.
The texture of this cake is perfect. It has a nice even and moist crumb as you can see. It is not crumbly or dry in the least. That is a perfect cake. Nobody wants a dry cake.
You could add a few drops of vanilla when you are beating it up, but really this cake is perfect when made just as is. When you are talking perfection, you really don't need anything else!
I have to tell you also that lemon curd also makes an excellent filling for this cake. I make a really simple and delicious lemon curd from scratch. You can find that recipe here.
Lemon curd is really quite simple to make. Once you have made your own from scratch, you will never settle for store bought again. It is that delicious! I could eat it with a spoon! Yummy yummy!!
This is a cake that can be as simple as you wish. It can also be as elaborate as you wish. It suits all occasions.
Yield: Vary according to size of cake baked
Mary Berry's Victoria Sandwich Cake
prep time: 10 Mincook time: 25 Mintotal time: 35 Min
This is a tried and true classic. The cake of choice for birthdays or just to enjoy with a hot cuppa. You can never go wrong with this. I have given amounts for three sizes of cake. This cake uses the all-in-one-method.
Ingredients
For the 8-inch layer cake:
- 1 cup (225 g) softened butter
- 1 cup + 3 TBS (225 g) caster sugar
- 4 large free range eggs
- 1 1/2 cups +1 TBS (225 g) self-raising flour
- 2 level tsp baking powder
- 2 x 20cm (8in) greased and lined sandwich tins
For the 7-inch cake:
- 3/4 cup (175g) of softened butter
- Very scant cup (175g) of caster sugar
- 3 large free range eggs
- 1 1/4 cups (175g) of self-raising flour
- 1½ teaspoons of baking powder.
- 2 x 18 cm (7 in) greased and lined sandwich tins
For the 6-inch cake:
- 1/2 cup (100 g) of softened butter
- 1/2 cup (100 g) of caster sugar
- 2 large free range eggs
- 3/4 cup (100 g) of self-raising flour
- 1tsp of baking powder.
- 2 x 15cm (6 in) greased and lined sandwich
To fill and serve:
- a quantity of strawberry or raspberry jam
- caster sugar for sprinkling on top
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter the two cake tins and line the bases with baking paper.
- Measure all of your cake ingredients into a bowl. Beat together with an electric mixer until thoroughly blended and smooth.
- Divide the batter between the two cake tins, leveling it out.
- Bake in the preheated oven for 25 minutes, until well risen and the tops spring back when lightly touched. The layers should have also pulled back a bit from the sides of the tins.
- Allow to cool in the tins for 5 minutes before tipping out onto a wire rack to cook completely.
- Once cooled sandwich the layers together with some jam. Dust the top of the cake with some caster sugar to serve.
- Cut into wedges and serve with a hot cuppa for the ultimate experience!
notes:
Make Your Own Self Raising Flour:
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.
I don't think you can really go wrong by serving this kind of a cake. It goes down a real treat for any occasion! What is your favourite kind of cake?
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
I picked up some cube steaks when I was at the store the other day. Cube steak, also known as minute or cubed steak is an inexpensive cut of beef that has been put through a mechanical tenderizer. It like of looks like it has little dimples all over it.
It is usually made from tougher cuts of beef, is thinly cut and is well suited to quick cooking/flash frying. You can make minute steak yourself by pounding thin cuts of rump or round steak with the side of a meat pounder that has spikes, rather than the flat side.
You can't go wrong really because it is cheaper than other cuts and always comes out tender when cooked. It is really well suited for dishes like chicken fried steak or even Swiss steak.
We always loved it when Swiss steak was on the menu when I was growing up. We didn't have it really often because it was a bit labor intensive for my mother who worked full time.
She would take a large round steak and cut it into smaller portions. Each portion would get pounded and floured until it was thin and nicely coated with flour, the steak having absorbed some. This also helped to thicken the tomato gravy that it was simmered in after browning. So tasty!
Chicken fried steak is tenderized steak, floured and browned until golden brown. Crisp coated on the outside, tender and juicy inside. it is usually served with a cream gravy and plenty of fluffy mashed potatoes.
For todays sandwich, I have skipped the cream gravy. Instead I have added a lovely creamy peppery garlic aioli mayonnaise dressing. I have adapted the steak recipe itself from a delicious one found on The Pioneer Woman. It has been downsized to feed just two people.
WHAT YOU NEED TO MAKE A CHICKEN FRIED STEAK SANDWICH
I had looked at a Chicken Fried Steak Sandwich recipe here. I thought to myself, looks good, but way too faffy for my liking. I am quite a bit lazier than that and I didn't think much of it was required. Simple ingredients done well, that's all you need. There is nothing complicated here. If you are a fan of simple, you will love this.
For the Garlic Pepper Mayo:
- 4 TBS good quality mayonnaise
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp fresh ground black pepper
- pinch salt
- 1/2 tsp lemon juice
- splash of hot sauce
For the chicken fried steak:
- 2 slices of beef cube steak ( steak which has been tenderized by machine)
- salt and black pepper to taste (for the steaks)
- 1 large free range egg, lightly beaten
- 1/4 cup (60ml) whole milk
- 1/2 cup (70g) plain all purpose flour
- 1/2 tsp seasoned salt
- 1/4 tsp black pepper
- 1/4 tsp sweet paprika
- pinch cayenne pepper
- 1/4 cup (60ml) vegetable oil
- 2 tsp butter
You will also need:
- 2 good quality burger buns, split, buttered and toasted
- lettuce leaves
- sliced fresh tomatoes
There is not a lot I can tell you about the ingredients. They are pretty straight forward. I got my minute/cube steak at Sobey's which is a grocery chain here in the Maritimes. Its in the chilled meat section.
It looks like this. If you can't find it you can make your own. Just cut steak into serving sized pieces and pound it thin with the spiky side of a meat pounder. In a pinch you can also use the dull size of a heavy knife.
I have done both in the past and both ways work very well!
HOW TO MAKE A CHICKEN FRIED STEAK SANDWICH
This really is a very easy make. They make a great midweek supper, especially in the summer months when you don't really want to be heating up the kitchen!
First make the mayonnaise dressing. Whisk all of the ingredients together in a small bowl until well combined. Set aside and keep covered until you need them.
Set up a mise-en-place for the steaks. You will need two shallow bowls, plus a clean plate.
In the first bowl place the flour, seasoning salt, black pepper, paprika and cayenne. Mix all together well.
In the second bowl beat together the egg and the milk to combine. Line the clean plate with a sheet of paper towel.
Season the two steaks all over with some salt and ground black pepper to taste. Working with one at a time, dip it into the flour mixture, turning it to coat it generously on both sides. Dip in the egg to coat and then back in the flour mixture, coating it well. Place onto the clean plate. Repeat with the other steak.
Heat the oil in a skillet over medium heat. Add the butter. Once the butter begins to foam, give the pan a swirl to mix the two and then add the steaks. Cook until the edges of the steaks start to turn golden brown and crisp, two to three minutes.
Flip the steaks over and brown on the other side, another two to three minutes. Place onto the paper towel line plate and keep warm while you toast the buns.
Place the bottoms of the toasted buns on two heated plates. Spread each with half of the mayonnaise mixture. Top with a steak, some lettuce and a slice of tomato. Place the bun tops over all. Serve immediately with some potato chips, French fries, or salad. Delicious!
Hah! I just realized that I used my Pioneer Woman Plate to serve my sandwich on. Entirely co-incidental and not planned! The plate was a gift from my friend Elaine and is a favorite of mine for use in photographing my recipes!
This was a really delicious meal! I chose to serve it with a few cheeky potato chips on the side. The meat was tender, well flavored and delicious. That garlic pepper mayo went perfectly with it.
Of course there is only one of me and I cooked two small steaks, so I will probably reheat the second one up tomorrow and make a cream gravy a la pioneer woman to serve with it and some fluffy mash. I can't wait! Cook once, eat twice. You can't get much better than that!
If you are a fan of the hot sandwich in the summer months, might I suggest the following:
AIR FRYER REUBEN SANDWICH - These tasty sandwiches are a great excuse to fire up the air fryer! Nice, buttery and crisp on the outsides, and filled with your favorite Reuben sandwich fixings, smoked/corned beef, sauerkraut, cheese and a tangy homemade Russian dressing. Done in the air fryer so you can keep the kitchen nice and cool!
HOT ITALIAN HOAGIES - These hot sandwiches are so easy to put together and everyone loves them. You can make a whole roasting tray full of them for your family and guests. Layers of Italian deli meats, some spicy pickle, and tasty cheese, all layered up in soft toasty buns, buttered with a nice garlicky butter prior to heating. Altogether very delicious!
Chicken Fried Steak Sandwich
Yield: 2
Prep time: 15 MinCook time: 10 MinTotal time: 25 Min
A delicious sandwich with a peppery garlic aioli mayo dressing, crunchy delicious chicken fried steak on a toasted bun with lettuce and tomato. Deliciously sized just for two. Uncomplicated deliciousness.
Ingredients
For the Garlic Pepper Mayo:
- 4 TBS good quality mayonnaise
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp fresh ground black pepper
- pinch salt
- 1/2 tsp lemon juice
- splash of hot sauce
For the chicken fried steak:
- 2 slices of beef cube steak ( steak which has been tenderized by machine)
- salt and black pepper to taste (for the steaks)
- 1 large free range egg, lightly beaten
- 1/4 cup (60ml) whole milk
- 1/2 cup (70g) plain all purpose flour
- 1/2 tsp seasoned salt
- 1/4 tsp black pepper
- 1/4 tsp sweet paprika
- pinch cayenne pepper
- 1/4 cup (60ml) vegetable oil
- 2 tsp butter
You will also need:
- 2 good quality burger buns, split, buttered and toasted
- lettuce leaves
- sliced fresh tomatoes
Instructions
- First make the mayonnaise dressing. Whisk all of the ingredients together in a small bowl until well combined. Set aside and keep covered until you need them.
- Set up a mise en place for the steaks. You will need two shallow bowls, plus a clean plate.
- In the first bowl place the flour, seasoning salt, black pepper, paprika and cayenne. Mix all together well.
- In the second bowl beat together the egg and the milk to combine. Line the clean plate with a sheet of paper towel.
- Season the two steaks all over with some salt and ground black pepper to taste. Working with one at a time, dip it into the flour mixture, turning it to coat it generously on both sides. Dip in the egg to coat and then back in the flour mixture, coating it well. Place onto the clean plate. Repeat with the other steak.
- Heat the oil in a skillet over medium heat. Add the butter. Once the butter begins to foam, give the pan a swirl to mix the two and then add the steaks. Cook until the edges of the steaks start to turn golden brown and crisp, two to three minutes.
- Flip the steaks over and brown on the other side, another two to three minutes. Place onto the paper towel line plate and keep warm while you toast the bun.
- Place the bottoms of the toasted buns on two heated plates. Spread each with half of the mayonnaise mixture. Top with a steak, some lettuce and a slice of tomato. Place the bun tops over all.
- Serve immediately with some potato chips, French fries, or salad. Delicious!
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